Lunch: Open-Faced Jerk Vegetable Sandwiches Recipe | Myrecipes

Recipe by Kathryn Conrad The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you sauté the vegetables, and you'll save even more time.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Open-Faced Jerk Vegetable Sandwiches Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1 1/2 cups (1/8-inch-thick) diagonally cut zucchini
1/2 medium onion, cut into 1/8-inch-thick slices
1 large red bell pepper, cut into 1/4-inch-thick slices
1 teaspoon white wine vinegar
1 teaspoon olive oil, divided
Cooking spray
3 tablespoons mango chutney
1 teaspoon light mayonnaise
4 (2-ounce) slices diagonally cut French bread
3 ounces thinly sliced Muenster cheese, cut into 1/8-inch-wide strips
1 cup gourmet salad greens

Instructions

Combine first 6 ingredients in a large zip-top plastic bag. Add zucchini, onion, bell pepper, 1 teaspoon vinegar, and 1/2 teaspoon olive oil; seal and shake well to coat. Let stand 30 minutes, or refrigerate overnight.
Heat remaining 1/2 teaspoon olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add vegetable mixture, and sauté for 5 minutes or until vegetables are tender and begin to brown. Remove from heat, and keep warm.
Preheat broiler.
Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 minute or until lightly toasted on each side; remove from heat. Spread each slice with about 1 tablespoon chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.

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